VANILLA PEAR MUFFINS

 






VANILLA PEAR MUFFINS

Missing pears? These muffins are so good!  You can get a taste of pears without the carb load of eating a whole pear in a sitting.  Great for an on-the-go snack or for a lovely breakfast muffin alongside your coffee or tea.  You can even use slightly over-ripe pears in these muffins.  The muffins have pockets of jam-like pear in them.  Yummy!  No need to feel jealous of those eating pears this time of year.  We can incorporate them judiciously into our low-carb diets as well.  I don’t like deprivation.  I don’t know about you?  

Nowadays you can find replacements for most of the high-carb, higher sugar recipes/foods out there. It does mean a bit of work on our part in the kitchen, but we can pick and choose what we would like to have/eat and when.  It so worth it to keep our health, especially as we age, when fasting blood sugars tend to not be as stellar as when we were younger.  Low-carbing is the best way to keep fasting blood sugar in line, as well as regular exercise such as walking, swimming, biking, etc.

Pears rank higher in fiber than most fruits, having about 6 grams of fiber in the average-sized pear.  They have anti-inflammatory properties and promote gut health, and possibly protect against cancer.  Pears are great for hair health, restoring luster and shine to the hair and reducing dryness.


SOME MORE LOVELY MUFFIN RECIPES:

Bakery-Style Blueberry Muffins

Chocolate Banana Muffins

Carrot Zucchini Cake Muffins with Cream Cheese Frosting

Jiffy Banana or Jiffy Pumpkin Muffins

Chocolate Chip Sour Cream Muffins



Ingredients: 


21/4 cups Gluten-Free Bake Mix 2 (560 mL)

  OR 21/2 cups Keto Bake Mix (625 mL)

21/4 tsp baking powder (11 mL)

1/4 tsp salt (1 mL)

3 eggs

Liquid sweetener to equal 2/3 cup sugar (150 mL)

1/2 cup cream and water mix, OR almond milk (125 mL)

1/3 cup olive oil (75 mL)

1/4 cup granulated erythritol (60 mL)

1 tbsp vanilla extract

11/2 tsp unflavored gelatin, optional (7 mL)

1 cup chopped fresh pears (250 mL)

1/2 cup chopped walnuts, optional (125 mL)


Instructions:

 

Preheat the oven to 425°F (220°C).

 

In medium bowl, combine Gluten-Free Bake Mix 2, Keto Bake Mix, baking powder and salt.

 

In bowl with mixer or in food processor, process eggs, liquid sweetener, cream and water mix, OR almond milk, olive oil, erythritol, vanilla extract and unflavored gelatin (if using).  Add dry ingredients; process.  Stir in chopped pears and walnuts.  Scoop into 12 greased muffin cups and bake 20 to 25 minutes.


Yield:  12 muffins

1 muffin

191.0 calories

5.3 g protein

15.2 g fat

0.4 g fiber

6.7 g net carbs


ANOTHER RECIPE YOU MAY ENJOY:

Glazed Sour Cream Coffee Cake Muffins




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